also: すむずかり
simmered salmon head and vegetable dish; regional leftover stew
A traditional dish from Tochigi Prefecture, often made with salmon head, soybeans, vegetables, and leftovers; similar to しもつかれ.
See also: しもつかれ
In Tochigi Prefecture, many households make sumutsukari on the first day of the horse in February.
酢憤りは鮭の頭と大豆を煮込んだ郷土料理です。
Sumutsukari is a local dish made by simmering salmon head and soybeans.
Abbreviated kanji spelling, also used.
Voiced variant reading; also written in kana.
The name likely derives from the sour taste (酢) and the simmering process, but the exact origin is uncertain.